Monday, February 8, 2016

Crispy Chicken Sandwich

A deep fried chicken breast drizzled with honey and topped with coleslaw, pickles and jalapenos on a pub bun. It's time to take your taste buds for a ride.

This recipe makes two sandwiches, there should be enough breading mix to make a few more if you need. Deep fryer oil temp should be 375, I prefer Canola oil over Vegetable oil, but either will work.

What you'll need...

1 boneless, skinless chicken breast

1 cup of flour

2 teaspoons of salt

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/3 teaspoon black pepper

1 egg

1 cup of milk

1 package of premade coleslaw (no sauce)

dill pickle chips

pickle juice

1 jalapeno

1/2 cup of white vinegar

2 tablespoons of sugar

honey

2 hamburger buns

1/4 cup mayonaisse

1-2 teaspoons sriracha

Spicy Mayo and Coleslaw
Mix the mayo and sriracha in a small bowl, start with 1 teaspoon of sriracha and taste, add more if you'd like it spicier. Toss a cup of the coleslaw mix with a couple tablespoons of juice from the pickle jar. Refrigerate until ready to assemble the sandwich.

Pickled Jalapeno
Thinly slice the jalapeno. Mix together vinegar and sugar in a small bowl. Place jalapeno slices in the bowl and let sit for 30 minutes.

Chicken
Prepare the breast by pounding it until even thickness, about 1/2 inch. Slice into two pieces. Whisk together the egg and milk to create an egg wash. Combine the flour, salt, paprika, garlic, cayenne pepper and black pepper in a large bowl. Dip the breast pieces in the egg wash and the roll in the flour mixture, dip the chicken, once again in the egg wash and roll in the flour. Refrigerate the chicken for about 20 minutes. Fry each chicken breast for 5-6 minutes. Allow to cool on a rack for a few minutes.

Assemble the Sandwich
Toast your buns! I spread butter on both buns and grilled them on my cast iron. You can also use a toaster. Place the fried chicken breast on the bun, drizzly honey over the top, add a couple pickles, top with pickle coleslaw. Spread the spicy mayo on the top bun and stack. Serve and enjoy!